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Cooking a whole chicken is economical, easy, and delicious. Once you decide to give up conventional, factory-farmed meat (that's oftentimes laced with antibiotics and synthetic hormones) and switch to the humanely-raised, organic variety instead, it's no secret that the price goes up. To offset this increase in cost you can do two things - select cuts of meat that are less expensive per pound and/or eat less meat all together (when it comes to chicken, the whole chicken is one of the least expensive per pound). For all those who have never cooked a whole chicken before...have no fear because it's easy to do! And this applies even for people like me who don't like to actually handle or touch whole, raw chickens. :) I normally cook whole chickens in my slow cooker, but have recently become fond of roasting chicken as well (details below). How to Safely Defrost Meat Now before you get started, it's important to make sure you aren't trying to cook a chicken that's currently sitting in your freezer...

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Thanks to one of our sponsors, Nature's Legacy, I recently discovered how much I like spelt! The spelt grain is part of the wheat family and available in both whole and white form (just like wheat). Spelt is more mild than wheat though and in my opinion, especially when it's used in baked goods, the outcome is lighter and more cake like - yes, please! I first tried spelt flour in a whole grain pumpkin muffin recipe last year, and I am not going to lie...the texture is just divine, and this recipe still remains one of our favorites. And spelt products go beyond just flour, so be sure look for whole-spelt pasta as well and try some using the pasta recipe below. If you are new to cooking with spelt (like I was not too long ago!) here are some helpful facts...

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Chocolate Mousse from Deliciously Organic
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